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Asian Charcoal-Broiled Shrimp Recipe

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This recipe for Asian Charcoal-Broiled Shrimp, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Nelson
Added: Thursday, October 29, 2009


2 lbs. jumbo shrimp
1/3 cup vegetable oil
1/3 cup sherry
3 Tbsp. plus 1 Tbsp soy sauce
1clove garlic,minced
2 bay leaves
2 Tsp. worcestershire sauce
lemon juice
dash of hot pepper sauce
8Tbsp.(1 stick butter)

Wash the shrimp and drain. With a sharp knife, cut down the back of each shrimp and remove the intestinal vein, leaving the shell on.This is the secret to the absorption of the marinade. Combine the oil,sherry, 3Tbsp. of soy sauce,the garlic, bay leaves,worcestershire sauce,a dash of lemon juice, and the hot pepper sauce in a container large enough to hold the shrimp. Add the shrimp to the marinade and refrigerate the mixture for 3 to 4 hours, turning the shrimp occasionally. Drain and reserve the marinade.
Arrange the shrimp in a wire grilling basket with closely placed grids. Grill over coals for 8 to 10 minutes, turning and basting often with marinade.
Melt the butter and combine with 2 Tbsp. of lemon juice and 1 tsp. of soy sauce to make a sauce. Serve the shrimp in their shells with sauce for dipping.




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